Avocado Mousse

Serves 6

Ingredients

• 1/4 pint cold water
• 15g powdered gelatine
• 1/4 pint chicken stock
• 2 large avocados (or 3 small)
• salt
• freshly milled pepper
• 1/2 large onion
• 2 teaspoons Worcestershire sauce
• 1/4 pint mayonnaise
• 1/4 pint double cream

Instructions

1. Measure the water into a small saucepan, sprinkle over the genatine and set aside for 5 minutes
2. Then warm gently over low heat until the gelatine is dissolved and the mixture clear, but do not allow to boil.
3. Draw the pan off the heat, stir in the stock and set aside to cool for a few minutes.
4. Halve the avocado pears and remove the stones, then scoop out the flesh with a dessertspoon into a mixing basin and mash down the flesh with a fork until smooth.
5. Grate the onion finely on to a saucer and measure out 1 teaspoon of onion juice.
6. Add the onion juice to the avocado flesh
7. Season with salt and freshly milled peppper, and add the Worcestershire sauce.
8. Slowly pour in the gelatine mixture and stir until just beginning to thicken.
9. Then gently fold in the mayonnaise and the lightly whipped cream. Pour into a wetted 1 1/3 pint (scant 1 litre) mould and chill until set firm.
10. Unmould into a serving dish.
11. For a pretty colour contrast garnish in the centre with a few prawns tossed in oil and vinegar dressing
12. Unmould this avocado mousse when ready to serve. Avocado mixtures tend to discolour on the surface if allowde to stand for any length of time before serving